The first time I made this creamy coleslaw it vanished from the bowl before I could finish stacking plates for a backyard cookout.
It’s simple, dependable, and that dressing clings to every shred of cabbage the way a good sauce should.
Make it the night before a picnic and you’ll be hailed as the person who brings the one side everyone fights over.
If you’re looking for a basic coleslaw recipe that improves with a little time and plays well with grilled meats, this is it.
It’s also a great baseline to riff on when you want something creamier or brighter for family dinners or potlucks.
If you like rich, comforting sides, pair this with a cheesy zucchini casserole I love for weeknight meals: cheesy zucchini casserole.
Why You’ll Love This Recipe
- It’s fast: ready to serve in under an hour and even better after chilling.
- It’s forgiving: measurements are friendly and easy to tweak.
- It’s crowd-pleasing: familiar flavors that work for kids and adults alike.
- It’s versatile: a solid base for sweet, tangy, or spicy variations.
The texture is where this coleslaw wins. The packaged shredded cabbage offers a crisp snap while the shredded carrots add a tender, sweet counterpoint. The dressing is creamy but not heavy; the apple cider vinegar cuts through the mayo and the sugar rounds the edges so every bite tastes balanced. After chilling, the cabbage softens just enough to meld flavors while retaining a pleasing bite.
“Five stars — brought this to a family reunion and everyone asked for the recipe. Creamy, tangy, and the perfect texture.” — Megan R.
Key Ingredients
Mayonnaise: The mayo is the backbone of the dressing and controls mouthfeel. Use a full-fat mayo for the silkiest coating; brands like Duke’s or Hellmann’s give that classic tang and body. If you prefer lighter, use a high-quality light mayo but expect a thinner dressing.
Apple cider vinegar: This gives the coleslaw brightness and keeps the mayo from tasting flat. The tang of apple cider vinegar is milder and fruitier than white vinegar, which helps balance the sugar without edging into sharpness.
Sugar: A small amount of sugar is essential to round out flavors and tame the sharpness of the vinegar. Granulated sugar works fine, but you can substitute honey or maple syrup if you want a more complex sweetness.
Celery seed: Celery seed is a tiny ingredient with a big effect on coleslaw; it gives that familiar deli-style flavor. Use it sparingly — a teaspoon is enough for this batch — and crush it lightly between your fingers to release more aroma.
Full ingredient list:
- 1 package shredded cabbage
- 1 package shredded carrots
- 1 cup mayonnaise
- 2 tablespoons apple cider vinegar
- 2 tablespoons sugar
- 1 teaspoon celery seed
- Salt and pepper to taste
Step-by-Step Instructions
Step 1: Combine the vegetables
In a large bowl, pour in the shredded cabbage and shredded carrots.
Toss them together with clean hands or tongs so the vegetables are evenly distributed.
Pro Tip: Use a large bowl so you can toss without spilling; you’ll know it’s ready when the colors are evenly mixed and you can see both cabbage and carrot in every forkful.
Step 2: Make the dressing
In a separate bowl, whisk the mayonnaise, apple cider vinegar, sugar, and celery seed until smooth.
Season with salt and pepper to taste, keeping in mind a little salt intensifies the flavors after chilling.
Pro Tip: Taste the dressing before combining. It should be slightly tangy with a gentle sweetness; if it tastes flat, add a pinch more salt or a splash more vinegar.
Step 3: Combine and coat
Pour the dressing over the cabbage and carrots and mix gently until everything is well-coated.
Use a large mixing spoon or clean hands to lift and fold, ensuring the dressing reaches the center of the bowl.
Pro Tip: Don’t overdress — start with three-quarters of the dressing, toss, then add more if needed. You’ll know it’s right when every strand is shiny but not dripping.
Step 4: Chill and serve
Cover the bowl and chill in the refrigerator for at least 30 minutes to let flavors meld.
Before serving, give it a final toss and adjust salt and pepper if necessary.
Pro Tip: Chilling is crucial — the cabbage softens slightly and the flavors marry. If you’re short on time, chill for 15 minutes, but expect deeper flavor after an hour or overnight.
Expert Tips for Success
- Pick the right cabbage package: Pre-shredded cabbage is a huge time-saver, but check the sell-by date and shake out excess moisture in a colander. Too much water will dilute the dressing; pat the vegetables dry with a clean kitchen towel if needed.
- Balance acidity and sweetness: Apple cider vinegar adds bright acidity while sugar tames it. If your batch tastes too sharp after chilling, a small pinch of sugar will round it out; if it’s too sweet, add a splash more vinegar.
- Mind the mayo temperature: Cold mayonnaise straight from the fridge can feel thick; let it sit at room temperature for 10 minutes before whisking so the dressing emulsifies smoothly.
- Celery seed vs. celery salt: Use celery seed for flavor, not celery salt. If you substitute celery salt, skip or heavily reduce added table salt. Celery seed gives that classic deli coleslaw note without over-salting.
- Rest time improves texture: Make this at least 30 minutes ahead, preferably 1–2 hours. The cabbage loses a touch of raw edge and soaks up the dressing, making each mouthful more cohesive. This is similar to how a comforting stew deepens if you let it sit; if you want something warm and saucy alongside, try this creamy and flavorful grilled malai boti.
- Use the right tools: A wide, shallow bowl helps you toss evenly, and a sturdy spoon or hands prevent bruising the vegetables. Avoid over-mixing, which can turn cabbage limp.
Storage & Freezing
Fridge: Store coleslaw in an airtight container for up to 3 days.
Use a shallow container for faster chilling and food safety.
Keep the dressing separate if you know you’ll serve it later than 24 hours. This preserves a firmer texture in the vegetables and prevents them from becoming waterlogged.
If refrigerated after dressing, give it a good toss before serving; flavors often taste brighter after a stir.
Freezer: I don’t recommend freezing prepared creamy coleslaw.
Mayonnaise-based dressings separate when frozen and thawed, leaving a watery texture that’s hard to fix.
If you must preserve, freeze the shredded vegetables (uncooked) in a vacuum-sealed bag for up to 2 months, then thaw and dress fresh.
Reheat: Coleslaw is a cold side and shouldn’t be reheated. If you want warm cabbage, cook fresh shredded cabbage in a skillet with a little butter and then stir in a small amount of the cold dressing right before serving.
Variations & Substitutions
Southern Creamy: Add a tablespoon of yellow mustard and a teaspoon of white vinegar for a tangier profile.
This gives the slaw a sharpness that pairs beautifully with fried chicken.
Herbed & Bright: Fold in chopped fresh dill or parsley and swap half the apple cider vinegar for lemon juice.
Fresh herbs lift the coleslaw and make it pair well with fish or lighter mains.
Yogurt Swap (lighter): Replace half or all of the mayo with Greek yogurt for tang and protein.
Greek yogurt gives creaminess with less fat and a pleasant tang; it’s great if you’re watching calories but still want body.
Spicy Kick: Stir in a teaspoon of sriracha or a diced jalapeño for heat.
This variation plays nicely with smoky grilled meats and adds interest for spice lovers.
Frequently Asked Questions
Q: Can I make coleslaw ahead of time?
A: Yes. Make the slaw up to 24 hours ahead for best texture. Refrigerate it covered and give it a fresh toss before serving. If you’re planning more than a day ahead, consider keeping the dressing separate and tossing just before guests arrive.
Q: Is packaged shredded cabbage as good as shredding my own?
A: Packaged cabbage is perfectly fine and convenient. Choose a fresh package with minimal liquid and fluff it before use. If you prefer a crisper texture, hand-shred a fresh head of cabbage and pat it dry.
Q: How can I prevent watery coleslaw?
A: Drain excess moisture from pre-shredded vegetables and avoid over-salting early — salt draws out water. Dress the slaw just before serving or keep some dressing on the side to add later.
Q: Can I use white vinegar instead of apple cider vinegar?
A: Yes, but white vinegar is sharper. If you swap to white vinegar, reduce the quantity slightly or add an extra teaspoon of sugar to balance the tang.
Q: What pairs well with creamy coleslaw?
A: Coleslaw is a classic side for pulled pork, burgers, fried chicken, and grilled fish. It also complements richer, saucy mains; for a creamy noodle contrast, try serving it with a chicken ramen that uses a rich garlic sauce like this recipe: chicken ramen with creamy garlic sauce.
Final Thoughts
This creamy coleslaw is a dependable, no-fuss side that rewards patience and small adjustments.
Leave a star rating in the recipe card below and pin this to your Pinterest boards so it’s ready for the next cookout.
Conclusion
For a classic take with old-fashioned flavor notes, see this detailed version at The Best Old-Fashioned Creamy Coleslaw which explores texture and timing.
If you want ideas for lighter, vegetable-forward twists, check the recipe roundup at Creamy Coleslaw Recipe – Love and Lemons for bright, seasonal variations.
To compare more highly-rated creamy versions and see what home cooks prefer, read I Tried Our 5 Most Popular Creamy Coleslaw Recipes and the ….
Creamy Coleslaw
Ingredients
Vegetables
- 1 package shredded cabbage Check sell-by date and pat dry if excess moisture
- 1 package shredded carrots
Dressing
- 1 cup mayonnaise Use full-fat mayo for best results
- 2 tablespoons apple cider vinegar Adds brightness to the dressing
- 2 tablespoons sugar Can substitute with honey or maple syrup for a different sweetness
- 1 teaspoon celery seed Use sparingly for a deli-style flavor
- to taste salt and pepper Adjust seasoning to your preference
Instructions
Preparation
- In a large bowl, combine the shredded cabbage and shredded carrots and toss them together.
- In a separate bowl, whisk the mayonnaise, apple cider vinegar, sugar, and celery seed until smooth, seasoning with salt and pepper.
- Pour the dressing over the cabbage and carrots, mixing gently until everything is well-coated.
- Cover the bowl and chill in the refrigerator for at least 30 minutes before serving.
